Potato Salad

Potato Salad

  • Serves: 4-6
  • Duration: 20 mins


  • 800g Charlotte potatoes, or another waxy variety
  • 2 tsp wholegrain mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp rapeseed oil
  • 1 large shallot, finely chopped
  • 3 tbsp mayonnaise
  • 3 tbsp soured cream
  • ¼ lemon, juiced
  • Small bunch of chives finely sliced
  • Small bunch of flat leaf parsley finely chopped


  1. Clean the potatoes by scraping off any blemishes, rinse then place into a pan and cover with cold water, season with salt. Bring to the boil, then simmer until just tender when you test with the point of a small knife. Refresh quickly in cold water to prevent them from over cooking but remain warm.
  2. Whilst the potatoes are cooking, whisk together the mustard, vinegar, oil, chopped shallot and season with a good pinch of salt and milled black pepper. When the potatoes are cool enough to handle, peel the skins off, then cut into bite-size pieces, gently fold the portioned potatoes into the mustard dressing until coated. Leave to cool completely.
  3. Mix the mayonnaise, soured cream, lemon juice together. When the potatoes are cool, fold them into the mayonnaise mixture along with chopped parsley, taste Place into a dish and sprinkle with the chopped chives just before serving.


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